Sauteed Spinach
Ingredients
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- 16 ounces spinach – rinsed, dried, tough stems removed
- 2 cloves garlic – thinly sliced
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- lemon wedges – for serving
Instructions
1. Rinse the spinach in cold water, drain well, and spin or pat completely dry. Trim any tough stems. Peel and thinly slice the garlic.
2. Heat a large, wide skillet over medium-high heat. Add the olive oil and butter and let the butter foam.
3. Add the sliced garlic and cook, stirring, until fragrant but not browned, 30–45 seconds.
4. Add half the spinach and toss with tongs until it begins to wilt, about 30 seconds. Add the remaining spinach and continue tossing until just wilted, 2–3 minutes total.
5. Season with the salt and black pepper. Cook, stirring, until excess moisture mostly evaporates and the leaves are tender but bright green, 1–2 minutes.
6. Transfer to a warm plate, taste and adjust seasoning, and serve immediately with lemon wedges for squeezing.
Sauteed Spinach is a quick, verdant side dish that celebrates the leafy green’s sweet, mildly earthy flavor. Brief high-heat cooking softens the leaves while keeping them tender and vibrant, with just enough gloss from fat to carry aromatics. The result is a clean, savory accompaniment that pairs easily with roast meats, fish, eggs, or grains.
Rooted in the French technique of sautéing, versions of this dish are found across Europe and the Mediterranean. French bistros often serve épinards sautés simply with butter and garlic, while Italian kitchens do a similar spinaci saltati in padella with olive oil and sometimes a squeeze of lemon. Its enduring appeal comes from minimal ingredients, fast cooking, and an emphasis on freshness and texture.